Shave the corn kernels off the cobbs and set them aside. You'll need the cobbs, so don't discard them.
Heat olive oil in a large pot over medium heat.
Add the onions, jalapeno, and red bell peppers. Cook for 3 minutes while stirring freqeuntly.
Stir in the garlic, old bay seasoning, and cayenne pepper. Cook for 15 seconds.
Add the butter and allow it to melt completely while stirring frequently.
Stir in the all-purpose flour and cook for 3-4 minutes while stirring frequently.
Add the corn cobbs, potatoes, and chicken stock. Increase the heat to high and bring the stock to a boil. Once it comes to a boil, reduce the heat to low, cover, and cook for 15 minutes or until the potatoes are fork-tender.
Once the 15 minutes are up, add the heavy cream, crab meat, and corn kernels. Season the soup with salt and pepper and cook for 2-3 minutes.
Serve warm, garnish with parsley, if desired, and enjoy!